In order to bring you the best organic produce, some ingredients may differ from those depicted.
Cubano pork lettuce cups with mojo onions and mustard relish
Gluten-Free Friendly, Keto-Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 500 Calories/Serving
Our gluten-free and dairy-free spin on the legendary Cubano sandwich comes to life with crisp lettuce cups, braised pork shoulder, and sweet mojo onions infused with citrus and chile-flakes.
In your bag
- 1 organic red onion
- Sunbasket mojo marinade (orange juice - lime juice - extra virgin olive oil - garlic - kosher salt - Aleppo chile flakes - onion - cumin - dried Mexican oregano)
- 10 ounces braised pork shoulder
- 1 organic romaine heart or other lettuce
- 1 ounce cornichons
- 1 tablespoon whole grain mustard
Calories 500, Total Fat 35g (45% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1010mg (44% DV), Total Carb. 17g (6% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Prep and cook the mojo onions
- Peel and thinly slice the onion.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until softened and starting to brown, 3 to 5 minutes. Stir in the mojo marinade and cook until reduced to a syrupy consistency, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper and up to 1 teaspoon [2 tsp] sugar (from your pantry), if using. Meanwhile, prepare the pork.
Crisp the pork
In another large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the pork and cook, stirring once or twice, until the meat begins to crisp around the edges, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Prep the remaining ingredients; make the mustard relish
- Trim the root end from the romaine heart; remove as many of the largest outer leaves as you like for the lettuce cups and save any remaining lettuce for another use.
- Finely chop the cornichons.
In a small bowl, stir together the cornichons, whole grain mustard, 1 tablespoon [2 TBL] oil, and 2 tablespoons [¼ cup] water; season to taste with salt and pepper.
Transfer the romaine leaves to individual plates and divide the pork among the leaves. Top with the mojo onions and as much mustard relish as you like. Serve any remaining relish on the side.
- Time the cooking.
- Remove the lettuce leaves.
- Stir the mustard relish.
- Help assemble the lettuce cups